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Publications in Food Science

High-Cell-Density Fermentation of Saccharomyces Cerevisiae for the Optimisation of Mead Production

Food Microbiology

Microbiology

Food Science

2013

English

Parents’ Reports of Preschoolers’ Diets: Relative Validity of a Food Frequency Questionnaire and Dietary Patterns

English

Mixture Models Detect Large Effect QTL Better Than GBLUP and Result in More Accurate and Persistent Predictions

Journal of Animal Science and Biotechnology

English

Using Vibrational Infrared Biomolecular Spectroscopy to Detect Heat-Induced Changes of Molecular Structure in Relation to Nutrient Availability of Prairie Whole Oat Grains on a Molecular Basis

Journal of Animal Science and Biotechnology

English

Arbutus Unedo L. And Ocimum Basilicum L. As Sources of Natural Preservatives for Food Industry: A Case Study Using Loaf Bread

LWT - Food Science and Technology

Food Science

2018

English

Optimisation of Time/Temperature Treatment, for Heat Treated Soft Wheat Flour

Journal of Food Engineering

Food Science

2012

English

Implication of Trimethylamine N-Oxide (TMAO) in Disease: Potential Biomarker or New Therapeutic Target

English

Drivers of Under-Five Stunting Trend in 14 Low- And Middle-Income Countries Since the Turn of the Millennium: A Multilevel Pooled Analysis of 50 Demographic and Health Surveys

English

Body Dissatisfaction, Restrictive, and Bulimic Behaviours Among Young Women: A Polish–Japanese Comparison

English

Role of Purified Anthocyanins in Improving Cardiometabolic Risk Factors in Chinese Men and Women With Prediabetes or Early Untreated Diabetes—A Randomized Controlled Trial

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications in Food Science

High-Cell-Density Fermentation of Saccharomyces Cerevisiae for the Optimisation of Mead Production

Parents’ Reports of Preschoolers’ Diets: Relative Validity of a Food Frequency Questionnaire and Dietary Patterns

Mixture Models Detect Large Effect QTL Better Than GBLUP and Result in More Accurate and Persistent Predictions

Using Vibrational Infrared Biomolecular Spectroscopy to Detect Heat-Induced Changes of Molecular Structure in Relation to Nutrient Availability of Prairie Whole Oat Grains on a Molecular Basis

Arbutus Unedo L. And Ocimum Basilicum L. As Sources of Natural Preservatives for Food Industry: A Case Study Using Loaf Bread

Optimisation of Time/Temperature Treatment, for Heat Treated Soft Wheat Flour

Implication of Trimethylamine N-Oxide (TMAO) in Disease: Potential Biomarker or New Therapeutic Target

Drivers of Under-Five Stunting Trend in 14 Low- And Middle-Income Countries Since the Turn of the Millennium: A Multilevel Pooled Analysis of 50 Demographic and Health Surveys

Body Dissatisfaction, Restrictive, and Bulimic Behaviours Among Young Women: A Polish–Japanese Comparison

Role of Purified Anthocyanins in Improving Cardiometabolic Risk Factors in Chinese Men and Women With Prediabetes or Early Untreated Diabetes—A Randomized Controlled Trial